Soy lecithin can help achieve the sensory performance to give your dairy products the much-needed edge.

A staple ingredient in bakery applications to experience greater loaf volumes, superior ingredient mixing, increased moisture retention, improved release agent characteristics.

Reduces chocolate’s viscosity and increases their shelf life. Also, it helps chocolate makers keep costs in check as it reduces the amount of cocoa butter required.

Reduces lumps and improves textures in powdered foods and beverage mixes. Its emulsifying properties disperse fat-binding and water-binding ingredients in water, milk and other liquids.

Serves as emulsifiers for many beauty applications. Lecithin is also used in ointments, salves, body washes, shampoos, sun care products, body butter and makeup products.

Highly used due to its elevated levels of phosphatidylcholine (PC). Its water dispersibility and emulsification properties are critical for many liquid and topical pharmaceutical formulations.

Lecithin offers a range of benefits in industrial as well as agricultural applications. It has emulsifying and dispersibility properties that play critical roles across fields and factories.

Improves the digestibility of the feed fats and fat-soluble vitamins. It functions as an emulsifier in products like milk replacers, wetting agents and dispersant. Is a valued pellet feed and pet food.